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Ingredients:

• 1 tablespoon flour
• 2 teaspoons Mexican seasoning
• 1 to 1 1/2 lbs. chicken tenders, cut into 1-inch strips
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (10 oz.) diced tomatoes with lime juice and cilantro
• 1 cup parboiled long grain rice
• 1 cup chicken broth
• 6 (10-inch) burrito size flour tortillas,
• heated according to package directions,
• 1 Large Oven Bag

• Toppers:
  • Shredded lettuce, shredded cheddar
  • cheese, guacamole dip, sour cream,
  • Salsa, Jalapeños, Lime wedges

Directions:

1. PREHEAT Oven to 400°F. Place Oven Bag in 13x9x2-inch baking pan. 
2. ADD flour and Mexican seasoning to bag; squeeze bag to blend seasonings.

3. ADD chicken, black beans, tomatoes, and rice to oven bag. Gently squeeze bag to blend ingredients. Arrange ingredients in even layers. 

4.Fold down bag opening two times to hold the bag open. MICROWAVE chicken broth in microwave-safe bowl or measuring cup for about 2 minutes until it is very hot.

5. Carefully pour broth over other ingredients in bag. Carefully unfold bag opening.

6. CLOSE bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan. BAKE 30 to 35 minutes until chicken reads 170°F on a meat thermometer. Let’s stand for 5 minutes. Serve with tortillas and toppers.